Olivier Rouaud
Olivier Rouaud
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Microencapsulation by solvent evaporation: State of the art for process engineering approaches
M Li, O Rouaud, D Poncelet
International Journal of pharmaceutics 363 (1), 26-39, 2008
Computation of the airflow in a pilot scale clean room using K-ε turbulence models
O Rouaud, M Havet
International Journal of Refrigeration 25 (3), 351-361, 2002
Assessment of the electrohydrodynamic drying process
SA Ould Ahmedou, O Rouaud, M Havet
Food and Bioprocess Technology 2 (3), 240-247, 2009
Microwave tempering and heating in a single-mode cavity: Numerical and experimental investigations
S Curet, O Rouaud, L Boillereaux
Chemical Engineering and Processing: Process Intensification 47 (9-10), 1656 …, 2008
Comparison of different tracers for PIV measurements in EHD airflow
M Hamdi, M Havet, O Rouaud, D Tarlet
Experiments in fluids 55, 1-12, 2014
Combined microwave and enzymatic treatments for β-lactoglobulin and bovine whey proteins and their effect on the IgE immunoreactivity
KE El Mecherfi, D Saidi, O Kheroua, G Boudraa, M Touhami, O Rouaud, ...
European Food Research and Technology 233, 859-867, 2011
Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition
J Floury, O Rouaud, M Le Poullennec, MH Famelart
LWT-Food Science and Technology 42 (10), 1621-1628, 2009
Numerical investigation on the efficiency of transient contaminant removal from a food processing clean room using ventilation effectiveness concepts
O Rouaud, M Havet
Journal of Food Engineering 68 (2), 163-174, 2005
Proofing of bread dough assisted by ohmic heating
T Gally, O Rouaud, V Jury, M Havet, A Ogé, A Le-Bail
Innovative food science & emerging technologies 39, 55-62, 2017
A review on effect of DC voltage on crystallization process in food systems
PK Jha, M Sadot, SA Vino, V Jury, S Curet-Ploquin, O Rouaud, M Havet, ...
Innovative food science & emerging technologies 42, 204-219, 2017
Transient exergetic efficiency and moisture loss analysis of forced convection drying with and without electrohydrodynamic enhancement
E Bardy, M Hamdi, M Havet, O Rouaud
Energy 89, 519-527, 2015
Bread baking using ohmic heating technology; a comprehensive study based on experiments and modelling
T Gally, O Rouaud, V Jury, A Le-Bail
Journal of Food engineering 190, 176-184, 2016
Peptic hydrolysis of bovine beta‐lactoglobulin under microwave treatment reduces its allergenicity in an ex vivo murine allergy model
KE El Mecherfi, O Rouaud, S Curet, H Negaoui, JM Chobert, O Kheroua, ...
International Journal of Food Science & Technology 50 (2), 356-364, 2015
Estimation of dielectric properties of food materials during microwave tempering and heating
S Curet, O Rouaud, L Boillereaux
Food and Bioprocess Technology 7, 371-384, 2014
Modelling coupled heat–water transfers during a decontamination treatment of the surface of solid food products by a jet of hot air. I. Sensitivity analysis of the model and …
A Kondjoyan, O Rouaud, MS McCann, M Havet, A Foster, M Swain, ...
Journal of Food Engineering 76 (1), 53-62, 2006
Effect of sample size on microwave power absorption within dielectric materials: 2D numerical results vs. closed‐form expressions
S Curet, O Rouaud, L Boillereaux
AIChE journal 55 (6), 1569-1583, 2009
Review on frosting, defrosting and frost management techniques in industrial food freezers
D Badri, C Toublanc, O Rouaud, M Havet
Renewable and Sustainable Energy Reviews 151, 111545, 2021
Numerical modelling of an innovative microwave assisted freezing process
M Sadot, S Curet, O Rouaud, A Le-Bail, M Havet
International Journal of Refrigeration 80, 66-76, 2017
Combined microwave processing and enzymatic proteolysis of bovine whey proteins: The impact on bovine β-lactoglobulin allergenicity
KE El Mecherfi, S Curet, R Lupi, C Larré, O Rouaud, Y Choiset, ...
Journal of food science and technology 56 (1), 177-186, 2019
Experimental investigations of an air curtain device subjected to external perturbations
M Havet, O Rouaud, C Solliec
International journal of heat and fluid flow 24 (6), 928-930, 2003
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